Marinated Peppers and Mozzarella

Preheat the grill to high heat. Arrange the sweet peppers in a single layer on a foil-lined jelly roll pan; bake the peppers for 4 minutes on each side, or until they are browned and tender. Cool. Combine the pepper, olive oil, garlic, lemon zest, crushed red pepper, salt, and mozzarella balls; toss to combine. Cover and refrigerate overnight, turning occasionally. Let stand at room temperature for 30 minutes. Before serving, add basil leaves and lemon juice. Serve with a slotted spoon.Cooking notes: Serve this amazing dish separately as a pre-dinner appetizer, or place on top of mixed lettuce leaves for extra freshness. Leave out the excess oil and toss it with steamed brown rice or noodles.